ASPARAGUS LASAGNE

Asparagus Lasagne image

Provided by conniecooks

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

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3 lbs asparagus, trimmed
2 garlic cloves, finely minced
3 tablespoons olive oil
salt
12 no-boil lasagna noodles
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cups chicken stock
1/4 cup water
6 ounces goat cheese, cut into small pieces
1 teaspoon lemon zest
1/4 teaspoon white pepper
1 1/4 cups parmesan cheese
1/4 teaspoon nutmeg
3/4 cup whipping cream

Steps:

Cut tips off asparagus and set aside.
Preheat oven to 500°F.
Arrange asparagus stalks on two baking sheets.
Coat well with oil and sprinkle with minced garlic and salt. Roll around until coated with seasoning.
Bake at 500°F 5-10 minutes or until tender crisp.
Cut roasted asparagus into 1-inch pieces and set aside.
Reduce oven to 400°F.
Melt butter in saucepan, whisk in flour and cook over medium heat 3 minutes.
Gradually add chicken stock and Water whisking continually for 5 minutes.
Remove saucepan from heat add goat cheese, lemon zest, 1/4 tsp salt and white pepper.
Whisk until smooth.
In 9 x 13 pan (treated with cooking spray) arrange noodles, breaking to fit.
Spread noodles with cheese sauce.
Top with half the roasted asparagus. Sprinkle with 1/2 cup of parmesan cheese.
Continue to layer pasta, sauce, asparagus and parmesan, ending with noodles.
In a bowl beat whipping cream with a pinch of salt and nutmeg until it holds soft peaks.
Arrange asparagus tips on pasta, spoon on cream, spreading evenly over top.
Sprinkle with remaining 1/4 cup of parmesan.
Bake at 400° 25 - 30 minutes or until golden.
Let stand 10 minutes before serving.